QUICK HARVARD BEETS
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
TASTY ROASTED BEETS
Try roasting beets, it is easy and quick.
Provided by cookingtwist
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
- Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g
SIMPLE ROASTED BEETS
Wrap beets in foil before roasting for perfectly tender results.
Provided by Food Network Kitchen
Time 55m
Yield 4-6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
- Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
- Slice and dress the beets as desired and serve.
CLASSIC HARVARD BEETS
These tangy Harvard beets, so named for their color, are cooked in a thickened sweet and sour sauce made with vinegar and sugar.
Provided by Diana Rattray
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
- Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
- Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
- Drain the beets and let them cool.
- Then slip off the skins.
- Slice the beets to your desired size.
- Combine the sugar and cornstarch in a saucepan.
- Whisk in the vinegar and water and cook over medium heat, stirring, until thickened.
- Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil.
- Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
- Stir the butter into the beets and serve them hot.
- Enjoy!
Nutrition Facts : Calories 160 kcal, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 125 mg, Sugar 25 g, Fat 6 g, ServingSize Serves 6, UnsaturatedFat 0 g
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
ROASTED BEETS WITH BALSAMIC VINEGAR
Provided by Recipe courtesy of Harvard University Dining Services
Yield Serves 4
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees Fahrenheit. Toss the beets with oil, salt (if desired), and pepper to coat evenly. Place the beets in a baking dish and roast for 25 to 30 minutes, or until tender when pierced with a fork. Remove the beets from the oven, add vinegar, and mix right away with a spatula, scraping any caramelized bits off the bottom of the dish. Transfer beets to a serving dish, garnish with fresh parsley, and serve.
Nutrition Facts : Nutrition facts Per 1/4 of recipe 60 calories 1 grams of protein 6 grams of carbohydrates 1 grams of fiber 40 milligrams of sodium 3 grams of fat ( 2 grams of monounsaturated fat 1 grams of polyunsaturated fat )
ROASTED BEETS WITH FETA
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.
GERMAN BEETS
Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
- Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir in beets; cook until hot.
Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg
ROASTED RED BEETS, HARVARD STYLE
Red beets are one of my favorite vegetables and I love roasting them to bring out their flavor. This recipe is a slight "twist" on the traditional Harvard Beets recipe. Try using golden beets to make this recipe to give it a totally different look!
Provided by Susan Bickta
Categories Vegetables
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375 degrees F. Line a large cookie sheet with non-stick aluminum foil. Set aside.
- 2. Using a large piece of aluminum foil, place the scrubbed red beets in middle on foil. Drizzle with vegetable oil. Fold in edges of foil to encase beets in a foil packet. Place on cookie sheet and roast in oven for 1 hour or until a knife inserted into the largest beets meets no resistance.
- 3. Remove beets from oven and let cool for 15-20 minutes. When cooled, carefully unwrap and transfer any liquid in the foil to a 2 quart saucepan.
- 4. To peel the beets, run under a stream of cool water and rub skins off with hands. When peeled, cut each into quarters and set aside.
- 5. Place the 2 quart saucepan on medium high heat and add the sugar, ground cloves, vinegar, cornstarch and apple juice. Cook and stir until thickened and bubbly. Stir in the butter until melted then add the beets. Cook an additional 1-2 minutes to heat through.
ROASTED BEETS
You may want to considering wearing food-safe gloves when handling red beets to avoid staining your fingers.
Provided by A Family Feast
Categories vegetables
Time 1h10m
Number Of Ingredients 7
Steps:
- Trim the leaves off and the bottom off from the golden beets and peel. Then cut into one-inch pieces. (See notes below.) Place in a medium sauce pan. Cover with water, salt the water then bring to a boil. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
- Put on plastic or latex gloves and repeat the same steps for the red beets placing them into a separate sauce pan with salted water. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
- Preheat oven to 450 degrees F ten minutes after the beets have been boiling.
- Drain the beets separate from each other and pour out onto each half of a sheet tray not touching in the center.
- Drizzle the oil over all of the beets and sprinkle on the salt, pepper and garlic and roast for approximately 15 minutes or until tender and just starting to brown.
- Remove the red beets to a serving bowl and drizzle on half the butter. Repeat for the golden beets pouring them over the red beets in the bowl and drizzle on the rest of the butter.
- Serve immediately.
BEET RECIPES: SIMPLE ROASTED BEETS
These roasted beets are one of our favorite beet recipes!
Provided by Phoebe Moore
Categories Main dish or side dish
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
- Slice the beets into 1" wedges or chunks and place them in a bowl. If you're using red and yellow beets, place each color into separate bowls so the red beets don't stain the yellow beets.
- Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
- Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
- Serve on a platter with the orange segments, watercress, and citrus curls.
BALSAMIC ROASTED BEETS RECIPE
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Grease a large baking sheet or dish, set aside.
- Peel and cut 3 beets into 1" cubes.
- Toss beets with 1 TBS olive oil and ½ tsp sea salt.
- Spread onto a greased baking dish in an even layer.
- Bake in preheated oven for 15-20 minutes.
- After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
- Mix together balsamic vinegar and honey.
- After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
- Stir until all the beets are evenly coated.
- Return to the oven for 10 minutes, stirring once half way through.
- Roast until the balsamic/honey mixture coats the beets (and isn't runny).
- Remove from the oven and serve warm or store and serve later over your favorite salads.
Nutrition Facts : ServingSize 0.5 cup, Calories 61.2 kcal, Carbohydrate 9.7 g, Protein 1.1 g, Fat 2.4 g, SaturatedFat 0.4 g, Sodium 142.3 mg, Fiber 2 g, Sugar 7.5 g, UnsaturatedFat 2 g
ROASTED BEETS AND LABNEH RECIPE
Put together a vegetarian meal with these roasted beets served with avocados and labneh, a rich strained yogurt for a delicious Mediterranean-style dish.
Provided by Chloe Ortiz
Categories Roast
Time 1h5m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
- Scrub and trim the beets and slice them into wedges (about ½ to ¾-inch thick on the widest edge).
- Toss the beets and shallots with the olive oil and season with the red pepper flakes to taste, salt, and pepper.
- Transfer the seasoned beets and shallots to the prepared baking sheet (it's ok if they overlap) and roast for 40 to 50 minutes, until fork-tender. Remove from the oven and set aside to come to room temperature.
- To make the basil vinaigrette, in a high-powered blender or food processor, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt.
- Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
- Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges.
- Sprinkle with fresh mint leaves, dill, and flaky salt, and serve.
Nutrition Facts : Carbohydrate 28.54g, Cholesterol 9.58mg, Fat 34.87g, Fiber 9.52g, Protein 10.00g, SaturatedFat 6.87g, ServingSize 8.00, Sodium 821.17mg, Sugar 0.00, UnsaturatedFat 20.67g
OVEN ROASTED RED BEETS
Learn how easy it is to make oven roasted red beets for a healthy and delicious side dish or tasty salad addition.
Provided by Patti Estep
Categories Side Dish Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees
- Wash beets.
- Trim off ends and tops.
- Peel the skin with a vegetable peeler.
- Place foil on a cookie sheet.
- Place the beets on a cookie sheet and drizzle them with 2 tablespoons of olive oil.
- Sprinkle coarse salt and black pepper over top.
- Roast beets in the oven for about an hour or until you can pierce them easily with a fork.
- Remove from the oven and let cool for a few minutes before slicing.
- Serve or place in a closed container in the refrigerator.
HARVARD BEETS
Provided by Martha
Time 35m
Number Of Ingredients 10
Steps:
- Place beets in cold water and bring to a boil. Once boiling, add the one teaspoon of salt. Cook for 15 minutes. Ladle off and save ½ cup of cooking water and drain off the rest.
- Place beets back in pot along with the sugar, both vinegars, salt and pepper. Stir over medium heat.
- Add corn starch to the ½ cup of beet water and stir into beets. Cook for five minutes over medium heat then stir in butter until butter has melted into the sauce.
- Remove from heat and serve.
HARVARD BEETS
I got this recipe from an old cookbook from 1952. I love harvard beets and this is my favorite beet recipe. It is fast and easy to make. In the winter time you can use a can of diced beets, if you don't have fresh available. Also sometimes I just cook the beets whole, then dice or slice them after "slipping" them in cold water. Slipping beets is a good childhood memory that me and my little sister used to share together.
Provided by mammafishy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pare and dice raw beets.
- Cook in covered pan until tender.
- Mix cornstarch and sugar.
- Add liquid slowly, stirring into a smooth paste.
- Cook over low heat until slightly thickened.
- Add vinegar and butter.
- Stir to blend and pour over beets.
Nutrition Facts : Calories 134.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 94.2, Carbohydrate 20.2, Fiber 1.9, Sugar 17.1, Protein 1.2
KITTENCAL'S HARVARD BEETS
Since I make this for dinner parties this is a double recipe, if you are serving a very large dinner party you might want to double and serve it in two bowls, or you may reduce by half if desired, the mustard powder is only optional I always like to add in for an extra kick, 1 teaspoon onion powder is also great to add also --- this makes a wonderful addition to a holiday dinner :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Drain the canned beets and reserve 2/3 cup of the juice.
- In a medium saucepan combine the sugar, cornstarch, salt and mustard powder (if using).
- Add in 2/3 cup beet juice and vinegar; bring to a boil over medium heat stirring constantly until simmering and thickened.
- Mix in the butter until melted, then add/mix in the sliced beets.
- Season with black pepper.
- Delicious!
Nutrition Facts : Calories 156.3, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 293.9, Carbohydrate 27.7, Fiber 2.9, Sugar 23.9, Protein 2.5
ROASTED BEETS WITH HORSERADISH CREAM
Categories Side Bake Vegetarian Root Vegetable Beet Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
- In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.
ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
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